Another busy week! It’s hard to catch up sometimes (all the time?) But I skipped last week and discovered that meant running to the grocery store more often and running out of necessary ingredients, so planning is a must.

Heather of Celiac Family is our lovely hostess for this week, and her ingredient of choice is balsamic vinegar. It’s great on strawberries, and offers a nice shot of flavor…but as I’m allergic, it’ll only be on DH’s salad.

I’m eager to see people’s menus. I’ve realized that I’ve gotten a wee bit boring and repetitive, and may have to break out some new recipes to try next weekend.

My garden is starting to really get rocking. I’ve had my first tomatoes and cukes, and everything is getting big! I need to get out and take pictures. It’s such a fun day, when I peek at a plant and there’s a ripe tomato looking back at me! What’s even funnier is that I thought I only had red and orange tomato plants this year. Whoops.

Monday:
Buckwheat soba and sunbutter sauce with broccoli and carrots

Tues:
Turkey in a Thai coconut sauce with broccoli

Weds:
Avocado and tomato with caramelized onion soup–one can left in the freezer from last year, so my tomatoes better start producing!
Baked kale chips

Thursday:
Chicken with garam masala and roasted cauliflower

Friday:
Leftovers…it’s starting to become my default meal

Baked goods:
hazelnut torte
raspberry jam

Heather’s Divinity raspberry tarts

From my garden:

• tomatoes
• peppers
• garlic
• basil, parsley, thyme, oregano and more
• raspberries
• blueberries (a few, not many)
• lemongrass

From the Farmer’s market

• Cauliflower
• PEACHES!!!
• kale

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.

I love Daring Bakers, because I get to do something out of the ordinary and stretch the limits of what I can do in the kitchen. Quite frankly, I’d never heard of frangipagne, or even a Bakewell tart, for that matter! But I was pleasantly surprised, delighted, even! to see how marvelously things turned out.

Given my gluten free, vegan, soy free, sugar free, and usually grain free limitations, this little tart posed a wee bit of a challenge!  It’s a shortcrust pastry, with jam, with a frangipane topping (for the uninitiated, this means a yummy almond paste).  Substituting an almond flour crust was super easy.  Making a faux raspberry jam with fresh raspberries, agave and chia seed wasn’t so hard.  But the spongy frangipane, with the sugar and eggs did puzzle me for a while.  Most of my alt DB brethren were using tofu, which I can’t have.  I opted for baking on a almond butter/white bean paste, and was totally delighted with how yummy it all was.  The texture of the topping was a bit reminiscent of cheesecake texture and mouth feel, and was delicious out of the oven and also refrigerated, too. I do strongly suspect that it wasn’t anywhere near an authentic frangipane, but it was yummy. Possibly less water and a little more baking powder would make it more spongy, but it was delicious as is.  The only down side was that it did stick to the tart pan.  I’d make them in mini springform pans next time and line them to make clean up easier.

Part of the challenge was also making jam.  I did try this, but not for my tart, because the recipe I was using had sugar.  I used Nigella Lawson’s recipe, which was quick and easy, and made good use of our fresh raspberries.

What a rich and yummy treat!  I ate mine, and half of my DH’s too (well, you snooze, you lose!!)

Crust–
a simple mix of almond flour, agave, mesquite and oil. I didn’t measure!

Filling:
1 1/4 cups of fresh raspberries
1 rounded tablespoon ground chia
3 Tablespoons agave

“Frangipane” (or just yummy) topping: for 3 mini tarts
1/2 cup white beans, washed and well drained
1/3 cup agave nectar
1/2 cup smooth almond butter
3 Tablespoons water
1/2 teaspoon baking powder

For the filling:
whip ingredients well in a Vitamix until smooth, scraping down as needed

For the topping:
In a food processor, process beans. Add in other ingredients and mix thoroughly, scraping down as needed.

Assemble tart, baking at 350 for 20-25 minutes or until browning on top.

Check out what the rest of the Daring Bakers did with their challenges! There are some gorgeous tarts out there.

These crackers are a staple that I make just about weekly. They’re easy, versatile, yummy, healthy, and lend carb-y goodness that seriously needed on my grain free diet. I do constantly tweak them just a bit and play with different flavors, and you can add whatever spices suite your fancy. So give them a whirl! You’ll enjoy them.

1 can garbanzo beans, rinsed well and put in a strainer to drain
1/2 teaspoon baking powder
3 Tablespoons ground flax seed
2 cloves garlic
1/2 teaspoon Italian seasoning dried herbs (blend de jour of oregano, basil, rosemary, thyme, etc.)
1/4 teaspoon black pepper
1 Tablespoon olive oil

Italian seasoning dried herbs
coarse sea salt

Shake as much water you can from the garbanzos and let them blot with a towel. Pulse in a food processor. Add rest of ingredients through black pepper and blend well. Add oil, and the dough should come together into a ball. If not, add a little more until it does.

Cover with saran wrap for ease and roll out thinly on to 2 silpat mats or parchment paper (not as thin as you possibly can, but close). Use a pizza cutter to cut the crackers into sizes of your choice, and sprinkle with seasoning and salt. For prettier crackers, prick with a fork. Bake in preheated oven until slightly browning (around 30 min), watch them after 20 min or so.

You do have to turn the sheets periodically, and rotate the crackers when you’re able for the best results. The outside crackers brown much quicker–those usually just go directly to my mouth.

This week I posted a roundup of recipes for Sea’s Yum-e-baby shower. Check it out and wish the new momma to be good luck!

I’ve also posted “Gluten Free on the Go“, this month’s edition of my GF newsletter. I’m holding a class on Healthy GF eating on June 27th, so if you’re in the area, you should come! Much fun will be had by all.

Also, pretty please sign up to host Menu Plan Mondays! I do love seeing all of the menus, and would love more host/hostesses. Just drop me a line at cheryl (at) eharrishome (dot) com.

Monday:
Quinoa with garden fresh herbs and Kalamata olives

Tues:
Grilled turkey breast with grilled herb-y peppers

Weds:
Chicken in a minty sauce with asparagus (if I can find some!!!)

Thurs:
Avocado and chickpea crackers. I promise I’ll post the recipe this week
Baked kale chips

Friday:
Beef in a coconut curry sauce and cumin roasted cauliflower with lemongrass tea

Baked good:
I’m testing one of Sally’s recipes, and I’m sure it’ll be a winner! I’ll post more when I can.
Chickpea crackers

From my garden:

• Raspberries, of course
• Thyme, mint, rosemary, stevia, parsley, and a little arugula
• Garlic scapes
• Blueberries (not many)
• Lemon grass
• garlic
• spring onions

From the market

• Asparagus (fingers crossed)
• Kale
• Apples–I bought gobs of goldrush (my favorite) stored from last year’s harvest.
• Carrots
• Rhubarb

Sea of Book of Yum checks in with an ambitious menu, especially considering she’s in her 3rd trimester (yay Sea!).  She shares an adapted recipe for cornbread madeleines.  I love the idea of a red pepper version!

Esther shares a picture of her adorable little munchkin.  She loves raspberries, but they’re not quite in season yet over the other side of the pond.  However, she still had a great day of berry picking!  She’s got a lot of rhubarb-rich recipes on the menu, and I’d love to hear how they turn out.

Kim has been out of town for a few weeks for a fun trip with her family and so she’s trying to reorient herself.  She’s got a great menu planned, including Thai Chili salmon, which sounds incredible.

Wendy of Celiacs in the house tempts us greatly with the strawberry tart.  How can you go wrong there?  and she points out that as long as something is delicious, we should be able to go free form and not worry about jagged edges.  Hear, hear!

Heather joins us with a berry fruit salad for Father’s day, which sounds yummy.  And do check out her past entries for Sea’s Shower, they are just about the cutest things I’ve seen!

Elizabeth has a nice article on almost meatless meals on her site.  I love the idea, money wise, health wise and environment wise.  As always, she has a varied international menu planned.

Kate of GF Gobsmacked has had a lot of practice welcoming a new one as of late! If you need a smile, check out her blog for pictures of her little sweetheart. She is bringing along her Korean Mung Bean Pancakes. They’re even kid approved, although Sea will have to wait a while until her sweetie is big enough!

Ricki of Diet, Dessert and Dogs is bringing along a variety of appetizers: almond feta cheese and Raw carrot and sunflower seed pate. Not only do they look amazing, but they’re even vegan, and the cheese is soy free, too.

Jenn, of Gluten Free Food Storage is bringing along Lentil Tacos! I don’t have a picture for this one, but it looks like a simple and tasty recipe, perfect for when you’ve got a new baby.

Wendy of Celiacs in the House is making sure we get our fill of protein with quinoa cakes. She knows Sea well enough to know that she’ll surely whip up one of her fabulous sauces to go along with it.

Emily was eager to recreate a quinoa recipe she had in San Diego, and she brings us her Garlic Asparagus Quinoa, which is perfect for Springtime.

Could I really be the only one who brings along dessert? Well, Chocolate Strawberry (or chocolate orange) mini cakes all around!

Heather of Celiac Family is bringing Raspberry Divinity Tarts that look totally delish. AND her rubber ducky meringues cookies are just beyond cute in my book. Heather, you get points for being super artistic and creative!!!

Angela of Angela’s kitchen sent in a great post for Hanana Banana Bread or mini muffins and even a pumpkin version of the same.  The banana bread was from her baby was little, and she’s got such cute flower shaped versions on her blog header!

Here’s to Sea and new beginnings! Much love as you start out on this exciting new chapter of life.

If by chance I have missed your submission, please send me an email and let me know.

I plan to put up that post soon!

Sea is also our kind hostess for this week, with the theme of pizza.  I’ll be makign a socca pizza for the occasion.  And calling all hosts/hostesses for future weeks…that means you…drop me a line and let me know a theme!  cheryl(a) eharrishome(dot)com

Monday:

Garlic scape pesto on halibut with roasted asparagus
Tuesday: Malasian curry–recipe from the Spice and Herb bible–with lemongrass tea

Weds: Socca pizza for lunch Chicken in a tomato sauce with steamed broccoli

Thursday: Sea’s Chickpea and Spinach Curry

Friday: Leftovers, baby

Baked good: Carob truffles bread

Weekly harvest:

From my garden
Garlic
garlic scapes
parsley
RASPBERRIES!!!
assorted herbs: rosemary, thyme, oregano, etc.
lemon grass

From the market:
asparagus
apples
strawberries

arugula

If you haven’t yet sent in a recipe for Sea’s baby shower, please email me a picture and the link to cheryl (at) eharrishome(dot) com. I’ve finally posted mine, Chocolate Strawberry Cakes, and I’ve gotten a bunch of lovely sounding links! I just need to get my act together now.

Also, calling all hosts! Please let me know if you’d like to have your very own week to host a menu swap.

I’ve done a good bit of cooking and baking in the last few weeks, but haven’t been good about pictures, writing down what I do or posting. So I’ll have to work on all that.

Monday:
Turkey burgers with grilled peppers

Tuesday:
Avocado, tomatoes and chickpea crackers (yes, I’ll post them soon, I promise!)

Weds:
Lemon thyme salmon and roasted asparagus

Thurs:
Quinoa with garlic scape pesto and steamed broccoli

Friday:
some sort of leftovers

Baked goods:
Chickpea crackers

Karina’s blueberry muffins (maybe)

From my garden:

Garlic

• garlic scapes
• lemon thyme
• oregano
• rosemary
• Serrano peppers
• spring onions

from the market:

• strawberries
• asparagus
• apples

Yummy GF menus:
Sea is joining us with a great, inventive menu as usual.  She and her DH have been on a real salad kick, so she shares her buttermilk dressing recipe.  The picture alone makes me want to run to the farmer’s market again…

Elizabeth was lucky enough to find artichokes at her local market, so she must be somewhere warmer than me!  I love the idea of grilled fruit, too, and wonder what she plans to grill this week.

Angela is quite busy as the year winds down for her children.  I am so jealous, she’s got a rhubarb patch and she plans to make jam.  AND she’s growing asparagus, too!  She’s got a salad with crispy chickpeas, too, which are delish.  Mental note: go see Angela soon.

Heather has an adorable 4 year old who seems to be a grocery list stealer (or hider?).  She’s got chicken vindaloo on the menu, which sounds great, and maybe she’ll share the recipe.

Wendy has such great pictures.  She’s got some of her bounty from the market, and of her herb garden, too.   I love the sound of the quinoa black bean bake.

Did I miss anyone?  If I did, drop me a line and have a great week!

One of the funny things about hosting a blog event is that you actually have to make sure you get around to posting on time.  So here I am, squeaking in under the wire for my post for Sea’s Yum-e-baby shower.  If you haven’t yet, please do get your post up and send me a picture and link by June 8th!

Sea has been such a big inspiration and driving force behind the gluten free blogging community, and no doubt her newest edition will lead to new yummy baby foods along the next few years.  All the best to Sea, her sweetie, her family, and of course, her cats, who are no doubt looking forward to their new sibling.

Way before the days of gluten free-ness, I was a fan of Nigella Lawson’s decadent desserts.  One of my favorites was her chocolate orange pantry cake because it was so quick and easy.   When I first went gluten (and dairy and egg) free, I tried adapting the recipe.  It was very yummy, but always sank.   So I pretty much forgot all about the recipe for years, until it popped back into my head a month or so ago. Very few of the original ingredients remain, but the taste is along the same lines. Very chocolate, very dense, very fruity, very moist.

Well, I’ve been playing away to make it gluten/dairy/soy/sugar and grain free, and it’s finally (finally!) met the approval of my very discerning taste testers.  (Houdini, who is pictured behind the cakes was a supervisor, but NOT a taste tester) Also, as an added bonus, I’ve been making it the day before, covering with foil and frosting it the day of, and it works quite well. I will eventually try it without the egg, too, but I’m  sure  it’s  do-able.  If anyone tries it, drop me a line!

2 eggs, well beaten

1/3 cup agave
1/2 cup oil
1/2 tsp stevia
1 1/2 cup all fruit jam or marmalade (orange, strawberry and raspberry work beautifully)
1 tsp vanilla extract

In a separate bowl, briefly mix:
2/3 cup garbanzo bean flour (besan)
3 Tablespoons arrowroot or cornstarch
1/2 tsp salt
2 tsps baking powder

4 oz melted unsweetened baking chocolate

Frosting:
3.5 oz baker’s (unsweetened) chocolate, melted
1/4 cup coconut milk
1/4 tsp stevia
1/4 cup agave nectar
splash vanilla extract

Preheat oven to 325, line springform pans with little parchment circles and grease the sides.  You can use one 8 inch pan and 2-4 inch or 6-4 inch.

Beat eggs well, add in other wet ingredients, then add in dry. Melt chocolate (microwave works perfectly–1.5 minutes, stirring every 30 seconds) and add into the mix.

Pour batter into greased springform pans. I use 1-8 inch and 2-4 inch springforms for this recipe. Bake until cakes come away from the sides and the top looks dark, about 35 minutes for the mini cakes and 50 for the bigger one.

Allow to cool for 20 minutes, then frost tops.

For frosting, melt chocolate, add stevia and gradually add in agave and coconut milk until the consistency is perfect. Use right away and it hardens as it cools.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Well, given my gluten free-ness, that particular strudel was off the table for experimentation.  So as I hunted around, I found that Carol Fenster’s 1000 GF recipes had a recipe for GF strudel.  And just a plug, if you’re GF, buy it.  It’s the Joy of Cooking of glutenfreeland.  You can get a recipe for pretty much anything, which is a fabulous jumping off point for subsequent recipe tweaking.

As I was reading the directions, she says how a strudel is pretty much apple filling in pie crust.  I’ve had GF pie crust kicking around in the fridge forever, and so I opted to make the filling and sandwich it in the pie crust.

Yum!  My guinea pigs were quite jazzed.  I rolled the bottom a little thickly, but otherwise, it worked well.  If I’d taken more time, it would have been prettier, but there are some days I go for pretty and tasty.  Some days, pretty tasty will have to do.

I did (and do) intend to make a Cheryl friendly apple concoction sometime in the near future because the smell of this was quite heavenly!  We shall see how that goes, and I’ll post on it if it turns out well.

Please do check out the beautiful offerings around the Daring Baker empire...and stay tuned for next month’s fun!

Just as I’m about to sit out another menu plan, someone picks one of my favorite foods and so I *have* to play.  I love avocados: their decadent rich moist flavor, their portability, their yumminess!  They’re amazing on salads, perfect with soup, great as guac, and fabulous as desserts.

This is how an avocado (ok, an avocado face) ended up as a logo for my nutrition practice…

Here are a few of my recipes with avocado:

Southwestern Quinoa and Bean Salad

Chocolate Banana Pudding

My birthday celebration didn’t quite go as planned. A tick decided I was tasty, and it’s really sapped my energy. Hopefully I found it in time and I’ll be as good as new soon (fingers crossed)

Don’t forget! Sea’s yum-e-baby shower is soon, so please send along your recipes and good wishes for Sea and her little darling.

Oh yeah–if you’re interested in hosting, please drop me a line.
Monday:
out in WV with my sweetie, who knows what we’ll be eating.

Tues: Chickpea crackers with avocado slices and cherry tomatoes a ginormous pineapple

Wed: Something from my freezer, TBD

Thursday: Coconut beef curry with cauliflower

Friday: Salmon and grilled peppers